Slow Cooker Glazed Pork Ribs with White Beans

Name: Slow Cooker Glazed Pork Ribs with White Beans
Prep time: 15 min
Total time: 375 min
Yield: 6 Servings
Ingredients: 1 cup dried Great Northern beans (8 ounces); 2 cups low-sodium chicken broth; 15 ounce can diced tomatoes, drained; 1/4 cup dry white wine; 3 garlic cloves, smashed; One 6-inch rosemary sprig plus 1/2 tsp finely chopped rosemary; 2 Tablespoons tomato paste; 2 racks baby back ribs (about 4 pounds), cut into 3-rib sections; 2 Tablespoons balsamic vinegar; 1 Tablespoon honey; Kosher salt and freshly ground pepper

By Leslie Blythe American, Pork, Ribs Slow Cooker / Crock Pot

July 24, 2015

This warming eastern European short rib stew is best served in deep bowls over buttery noodles.

Prep: 15 mins
Cook: 6 hrs
Yields: 6 Servings

Ingredients

1 cup dried Great Northern beans (8 ounces)

2 cups low-sodium chicken broth

15 ounce can diced tomatoes, drained

1/4 cup dry white wine

3 garlic cloves, smashed

One 6-inch rosemary sprig plus 1/2 tsp finely chopped rosemary

2 Tablespoons tomato paste

2 racks baby back ribs (about 4 pounds), cut into 3-rib sections

2 Tablespoons balsamic vinegar

1 Tablespoon honey

Kosher salt and freshly ground pepper

Directions

1In a slow cooker, combine the beans with the broth, tomatoes, wine, garlic, rosemary sprig and 1 tablespoon of the tomato paste. Nestle the ribs into the beans, cover and cook on low until the ribs are tender, about 3 hours. Transfer the ribs to a rimmed baking sheet and cover with foil. Continue to cook the beans on low for 3 hours longer, until tender. Discard the rosemary sprig and skim off as much fat as possible.

2Shortly before serving, preheat the broiler. In a small bowl, mix the remaining 1 tablespoon of tomato paste with the balsamic vinegar and honey. Season the ribs with salt and pepper and set them on a baking sheet, meaty side up. Brush with the balsamic glaze and broil the ribs about 3 inches from the heat for about 3 minutes, rotating if necessary, until browned and heated through. Cut into individual ribs.

3Stir the chopped rosemary into the beans and season with salt and pepper. Spoon the beans into shallow bowls, top with the glazed ribs and serve.

Make Ahead
The ribs and beans can be refrigerated separately for up to 2 days. Bring both to room temperature, then rewarm the beans and glaze the ribs just before serving.

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